On a related note, during cooking demonstrations held at the recent West Virginia Culinary Classic at Stonewall Resort, Chef Mark Glass of West Virginia Northern Community College in Wheeling shared some great tips on cooking meat with dry rubs and brines.
Besides getting to sample bits of chicken, beef and pork seasoned with jerk, Mexican and assorted rubs and marinades, some of the tastiest nuggets I took away from this session were . . .
Items like honey, barbecue sauce and brown sugar can add great flavor but easily burn due to their high sugar content, and that can impart a distinct bitter flavor. Add these ingredients in moderation, and reduce your heat accordingly.
Look for the goo? Will do!
Contact writer Steven Keith at dailymailfood...@aol.com or 304-348-1721. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at blogs.dailymail.com/foodguy/.